Eggplant soufflé

This eggplant recipe which she found in the magazine ‘Body talk’ as starter, is a perfect main dish in a larger portion. I make a ‘docV version’.

For 4p 1,2 kilo of eggplant is a perfect amount. Halve the eggplants, make a few large incisions in the meat, but try to keep the shape of the eggplants (to use them later as cups). Put some olive oil on the eggplant. Bake in the oven, on baking paper, until almost soft. In the meanwhile heat 500 ml of rice milk (why not try ?) with 2 bay leaves. Melt 50 grams of butter. Add 50 grams of flour and bake while stirring constantly. Add the warm milk while stirring. Allow to cook for a few mins. Add pepper, salt, 4 chopped garlic cloves, 1 table spoon of dried thyme. Cool the sauce down. Add 3 egg yolks, 1 table spoon of miso paste and the eggplant meat. Mix, add the battered egg whites. Taste, add pepper and salt. Put the eggplant cups in an oiled dish. Fill the cups with the mixture and put the leftover in a smaller oiled oven recipient. Finish with sesame seeds. Bake the soufflés in the oven at 180° for 20-25 mins. ( alternative, au bain-marie, and thus in a larger recipient with some water)